#Recipe #Pumpkin Patch Cookies

Following up on my previous post with three delicious ways to use this season’s favourite, the pumpkin, here a couple of other recipes in the form of the humble “cookie”. Snickerdoodles are everyone’s favourite. The addition of pumpkin elevates them to another level of seasonal Fall goodness.  Autumn in a cookie! With the oatmeal cookies you a a much more rustic baked treat. These are a handful (literally!) and you’ll be all the better for it! The combination of soft-baked oats, pumpkin and Autumnal spices just begs for a tall glass of milk!

The recipes are ideal for baking with the little ones, however as always leave the oven work to the grown-ups. Get them rolling, scooping, drizzling and in no time at all you’ll have some very happy little tummies.

I hope you have fun baking and wish you and your families a very happy Halloween full of spooky, fun-filled goodness!

Snickerdoodle Cookies

Pumpkin Snickerdoodles

Cookie Dough

Makes 36

  • 3 1/4 cups All-purpose flour
  • 3 1/2 tsp cornstarch
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground mixed spice
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 cup salted butter, softened to room temperature
  • 1 large egg yolk
  • 3/4 cup canned pumpkin puree (make sure it’s 100%)
  • 1 tsp vanilla extract

Sugar Crust Coating

  • 1/4 cup fine (caster) sugar
  • 1 1/2 tsp ground cinnamon

Method

  • In a bowl combine the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and mixed spice. Mix until well combined
  • In the bowl of a stand mixer (with paddle attachment), cream together butter, granulated sugar and brown sugar until combined. Periodically scrape down the sides of the bowl
  • Mix in egg yolk, followed by pumpkin puree and vanilla extract.
  • On a low speed,  add in dry ingredients (I usually do it a couple of heaped tablespoons at a time) then mix until combined.
  • Remove the dough from the bowl, wrap in cling warp and chill in the refrigerator for 30- 60 minutes
  • After the chilling time, preheat your oven to 350 degrees. Line two cookie baking sheets with baking parchment
  • In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon.
  • Scoop dough out 2 tablespoons at a time and shape into a ball
  • Roll the dough ball in cinnamon sugar mixture to evenly coat then transfer to prepared cookie sheets, spacing cookies 2-inches apart.
  • Bake in preheated oven 14-16 minutes
  • Remove and leave cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely

Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies

For the cookies:

  • 2 cups all-purpose flour
  • 1 1/2 cups rolled oats
  • 1/2 cup Quick Oats
  • 1 1/4 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon fine salt
  • 1/2 teaspoon ground nutmeg
  • 2 sticks  unsalted butter, softened to room temperature
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 3/4 cups pumpkin purée (make sure it’s 100%)

For the glaze:

  • 1 1/2 cups powdered sugar
  • 3 tablespoons milk
  • 2 tablespoons Ice-wine syrup (optional)

Method

  1. Preheat your oven to 350°F. Line 2 cookie baking sheets with baking parchment paper
  2. In a bowl combine the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg and mix until well combined
  3. Place the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and beat until lightened in color and fluffy, about 10 minutes. Periodically scrape down the sides of the bowl
  4. Add the egg and vanilla and beat on medium until incorporated
  5. With the mixer on low speed, add half of the flour/oats mixture and mix until incorporated. Add half of the pumpkin puree and mix until incorporated. Repeat with the remaining flour/oats mixture and pumpkin puree
  6. Using a 1/4 cup, drop scoops per baking sheet (approximately 6-8) spacing them 2 inches apart on the prepared sheets. Reserve the remaining dough until needed
  7. Place both sheets in the oven and bake for 12 minutes. Rotate the pans from top to bottom and front to back and continue baking until the cookies are golden brown on the bottom and around the edges, about 12 minutes more
  8. When baked remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.
  9. Repeat with the remaining dough (you can use the same parchment paper). Leave all the cookies to cool completely before glazing

 

For the glaze:

  1. Place all of the glaze ingredients in a medium bowl and whisk until smooth
  2. Place all of the cooled cookies on the baking parchment. Drizzle the glaze over the cookies in a pattern of your liking
  3. Let the cookies sit at room temperature until the glaze has set, about 20 minutes
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#Recipe #Pumpkin Three-ways

Let’s get one thing outta the way. I kinda love October…in a BIG way! New food becomes seasonal, leaves turn amazing colours and  the temperatures become a little bit more bearable. Oh and there’s Halloween! If you’re a Halloween-hater or nay-sayer then I’m afraid we can’t be friends. It just ain’t gonna happen. It’s become my family’s steadfast tradition at this point – December belongs to reindeer, candy canes and Father Christmas; October is ghosts, vampires and all things nocturnally unspeakable! The Season of The Witch reduces me to giddy school-kid levels of excitement and anticipation. The opening staccato of John Carpenter’s Halloween theme giving me bats in my tummy (you see what I did there?) In the space of a couple of days I’ll transform our house from a 2.4 family dwelling in to a suburban Gothic haven.

However enough about that- you’d didn’t come here to read of my penchant for ghouls, ghosts and creatures of the night. It’s impossible for me to think of October and Halloween without thinking of pumpkin. Image can be a powerful thing and as soon as the calendar turns to October 1st, scenes of those orange orbs of rustic goodness flood my brain- pumpkin patches; Jack O’Lanterns; pumpkin pies. So it only seems fitting to present to you some recipes as an homage to the humble Cucurbita Pepo. As always I try to give you something a little different not so much in the Pumpkin Pie variety of recipes! All of these recipes use canned pumpkin. I have enough labour what with all the carving and excavating of pumpkins for Jack O’Lanterns  so I try to avoid it in other areas. When using canned pumpkin be sure to use those which are 100% pure pumpkin puree.

Pumpkin Madeleines (2)

Brown Butter & Tonka Bean Pumpkin Madeleines with

Chai Caramel Dipping Sauce

Madeleines
  • 1 stick unsalted butter, at room temperature
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 tablespoon mixed spice
  • 1 Tonka bean, grated
  • 3 large eggs
  • 2/3 cup dark brown sugar
  • 1/2 cup canned pumpkin puree
Caramel Sauce
  • 1 cup dark brown sugar, packed
  • 2 tablespoons water
  • 1 1/4 cups cooking cream (35%)
  • 1/2 stick unsalted butter, cubed and at room temperature
  • 1 1/2 tablespoon chai spice mixture

Pumpkin Madeleines (1)

To make the madeleines

  1. Preheat the oven to 350 degrees. Coat two 12-shell madeleine pans with baking spray or cake release. (Or brush with melted butter and coat with flour, tapping out the excess flour)
  2. Melt the butter in a small saucepan over medium heat until it is a brown color, It will now start to have a “nutty” smell. Remove the pan from the heat and allow to cool (You’ll notice small brown/black particles. Don’t worry these are all part of brown butter!)
  3. In a bowl combine the flour, baking powder, salt, mixed spice and tonka bean. Mix to combine and set aside until needed.
  4. In a stand mixer bowl add the eggs and sugar and with the whisk attachment mix on medium-high until the mixture is light in color, thick, and fluffy, about 5 minutes. Add the pumpkin puree and mix on slow until combined.
  5. After removing the bowl from the mixer, fold in the flour mixture gently by hand. Once the flour is completely added, gently pour in the cooled melted butter and fold it into the mixture until completely incorporated. Scrape the bottom and sides of the bowl to make sure no pockets of unmixed ingredients
  6. Pour the madeleine batter into a large piping bag (fitted with plain circular nozzle, or snip the end of the bag off)
  7. Fill the prepared trays with batter in each mould to 3/4 depth
  8. Bake the madeleines for 10-12 minutes or until puffed and golden
  9. Let cool in the pans for 5 minutes and then move to a wire rack

*Keep in an airtight container for up to for 2-3 days. The madeleines can also be frozen for up to 2 months and then reheated in the microwave or in a 350F oven before serving.

To make the dipping caramel

  1. In a heavy-based saucepan combine the brown sugar and water. Heat until the sugar dissolves.
  2. Increase the heat and allow the sugar mixture to deepen in color, approximately 240F (Soft Crack on sugar thermometer)

*excercise care in these next few steps!

  1. Remove the saucepan with the melted sugar from the heat and add in the salted butter. Whisk briskly and carefully so that it melts and becomes incorporated into the sugar mixture. It may hiss and spit so please take care!
  2. Next add the cream in a steady stream and stir to fully incorporate. Again take care at this point.
  3. Stir in the chai spice mixture
  4. Pour into the small ramekins or mini-milk bottles to serve with the pumpkin madeleines

*The final caramel sauce will keep for up to 2 weeks in your refrigerator. I find it’s best if removed from the fridge about 30 minutes before serving to allow it the return to full “saucy goodness”. If you prefer it warmed, heat in a microwavable container in 10-15 second bursts until it at desired temperature

IMG_0035


Pumpkin Bread (1)

Cinnamon Cheesecake stuffed Chocolate Chip Pumpkin Loaf

Pumpkin Loaf
  • 2 cups flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon bicarbonate soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground gloves
  • 1 teaspoon ground cinnamon
  • 2 cups (caster) sugar
  • 1 1/2 sticks unsalted butter
  • 2 eggs
  • 2 1/2 cups pumpkin purée
  • 1 cup chocolate chips
Cinnamon Cheesecake Filling
  • 1 egg yolk
  • 1/4 cup (caster) sugar
  • 4oz Philadelphia cream cheese
  • 1 tablespoon ground cinnamon

Pumpkin Bread (2)

To make the cheesecake filling

  1. In a bowl beat together the filling ingredients until fully combined and smooth
  2. Transfer to a piping bag and set aside until needed

To make the pumpkin loaf

  1. Preheat your oven to 325F.
  2. Prepare two 1lb loaf tines with cake release or grease with butter
  3. In a bowl sift together the flour, salt, baking powder, baking soda and spices
  4. In a stand mixer combine the sugar, butter and eggs and mix for at least 10 mins
  5. Add in the pumpkin puree and mix on slow until just combined
  6. Reduce the mixer speed to low and add in the flour mixture by heaped tablespoon at a time. Keep  the mixer going until just combined – make sure there are no white flour pockets. Scrape down the sides of the bowl at regular intervals
  7. Remove the bowl and fold in the chocolate chips
  8. Pour the mixture equally between the two prepared tins to 1/2 level
  9. Pipe a stripe of cheesecake mixture from the piping bag into each tine. Ensure that the cheesecake mixture doesn’t touch the sides of the loaf tin
  10. Once all the cheesecake mixture has been used, use the remaining pumpkin batter to fill up the loaf tins. Level the tops of the mixture
  11. Bake in the oven for 60-70mins until a skewer comes out clean
  12. Remove from the oven, and allow to cool in the tins until fully cooled. When cool wrap in clingfilm until needed

*These loaves get better over time- after a couple of days wrapped they develop a fudgy, sticky texture.

Pumpkin Bread (6)


Pumpkin Cookies (3)

Pumpkin Sugar Cookies

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1 1/2 cups golden brown sugar
  • 3/4 stick unsalted butter
  • 2 tsps vanilla extract
  • 2 tablespoons ice-wine syrup
  • 1 egg
  • 1/2 cup pumpkin puree

Pumpkin Cookies (4)

  1. In a large bowl, mix together the flour, baking powder, salt, and cinnamon. Set aside until needed
  2. In the bowl of a stand mixer on medium speed, mix together the butter and sugar until light and fluffy (about 10 mins)
  3. Add the egg, vanilla, ice-wine syrup, pumpkin puree and continue to mix until well combined
  4. Add the flour mixture a heaped tablespoon at a time until well combined, with your mixer set to low. Scrape down the sides of the bowl as needed.
  5. Remove the fully mixed cookie dough from the bowl, divide into two and wrap in cling-wrap. Refrigerate the dough for at least two hours or preferably overnight
  6. When ready to bake, preheat your oven to 350F, line two cookie trays with baking parchment, and dust a work surface with confectioners (icing) sugar)
  7. Remove one of the batches of dough from the fridge and on the dusted work surface, roll to a thickness of 4-6mm. Cut out shapes using dusted cutter cutters. Lift the cookies with a spatula or palette knife and place on the lined cookie sheets.
  8. Bake for 15 minutes, rotating the pan halfway through the baking. I find it works best baking them a tray at a time, so that whilst one tray is in the oven you can cut and place the cookies for the second tray
  9. When baked remove the tray from the oven and let cool for 1 or 2 minutes before again using a spatula or palette knife transfer the baked cookies to racks to cool. Be aware that the baked cookies will be soft but they will firm up upon cooling

*The cookies can be kept in an airtight container for up to a week.

Pumpkin Cookies (2)

There you have it- three wonderfully, tasty ways to use the season’s stalwart staple…and not a pumpkin spice latte in sight. Enjoy!

Wishing you and yours a Happy Thankgiving and a sookily fun and safe Halloween from here in The Kitchen.

#Recipe Station Cold Brew Coffee Company- Food Collaboration

Title 2

Before moving to Canada I’d never really heard of cold brew coffee. I guess it was something that maybe slipped under the radar of my London life in the deluge of Hoxton Hipsters, deconstructed menus and “free-from” frenzies. But here in Toronto it’s huge. In fact “huge” is too small a word to relay how prominent it is. Now that the “Unicorn” and “Fraken-Frappe” craze has passed, “Cold Brew Coffee” is THE thing- each and every coffee shop having their own take on it.

I’ve tried (quite) a few and hand on heart, whilst the other one is holding my coffee, the best one I’ve tried is by the team at Station Cold Brew Coffee. Available in a variety of formats from the travel-friendly stubby to their innovative “Nitro Can” to the customisable concentrate (and so much more) there’s something to suit coffee-lovers galore. You can find out more about them here. You can also catch the team on Dragon’s Den airing September 28th at 8.00pm EST/PST on CBC.

I have already mentioned that I think Station Cold Brew Coffee is the best and since I only work with the best, we teamed up to do a collaboration. You’ll find here a collection recipes showcasing their wonderful caffeine-laced beverage. Ranging from sweet to savory the recipes feature Station Cold Brew Coffee in unexpected, but always delicious, ways. I do hope you enjoy!

Station Brewnies (7)

Station BREWnies

A few years ago one of my brownie recipes picked up an Observer Food Monthly award for Best Readers Recipe. The recipe combined chocolate, chilli…oh, and crispy bacon! It’s a pretty good example of my recipe development ethos- think outside the box! This recipe for Station BREWnies is kind of a redux, a 2.0 version combining chocolate, crispy bacon, and this time, coffee. I hope you enjoy!

Makes 9 or 12, dependent on selected baking tin

Ingredients

Brewnies

  • ¾ cup (1½ sticks) unsalted butter, cubed
  • 6 ½ oz dark chocolate, broken into pieces
  • 1/3 cup Station Cold Brew Concentrate
  • 3 eggs
  • 1 ½ cups packed, golden yellow sugar
  • 2/3 cups all purpose flour
  • ½ cup 100% unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup dark chocolate chips
  • ½ cup pecan pieces

Ganache

  • 2 oz semi-sweetened chocolate, broken into pieces
  • ¼ cup heavy cream

Bacon shards

  • 3 strips of unsmoked bacon (or 4 if making 12 brewnies)
  • 2 tablespoons pecan pieces
  • 2 tablespoons golden yellow sugar
  • 1 tablespoon Station Cold Brew Concentrate

*Equipment note:

This mix will yield 9 Brewnies if made in an 8”x8”x1.5” deep proprietary silicone brownie pan, or 12 brewnies if made in a standard 12”x9”x1”deep baking pan

Method

  1. Preheat your oven to 350F/180C and grease, or line, the baking pan if using. If you are using a proprietary silicone brownie pan there is no need to prep it (see Equipment note above)
  2. Melt the butter and chocolate in a bowl over a saucepan of simmering water (or bain-marie), stirring occasionally. Once melted, remove from the heat and allow to cool
  3. Beat the eggs and sugar until the mixture is thickened, fluffy and increased in volume
  4. In a separate bowl, combine the flour, cocoa powder and salt
  5. Add the cold brew concentrate to the cooled chocolate/butter mixture, and stir to combine
  6. Fold the cooled chocolate mixture into the egg mixture.
  7. Sift in the dry ingredients, and fold together.
  8. Fold in the chocolate chips and pecan pieces until well combined.
  9. Pour your mixture into your chosen pan and gently spread to level the surface.
  10. Place in the oven and bake for 35-40 mins if using deeper proprietary brownie pan, or for 20-25 minutes if using shallower baking pan
  11. When done remove from oven and leave to cool completely in the pan before removing or cutting into squares

Bacon (Step 1)

  1. Chop each bacon strip into 3. You should end up with 9 or 12 pieces (depending on your final number of brewnies) and place in a bowl
  2. Add the cold brew concentrate and mix with the bacon pieces. Set aside and leave to soak
  3. Chop the pecan pieces until fine. Add to a bowl with the sugar and mix. Set aside until needed

Ganache

  1. Gently heat the heavy cream in a in a bowl over a saucepan of simmering water (or bain-marie), stirring occasionally. Don’t let it boil- you want it just hot enough to bare putting a finger in. When ready, remove it from the heat, add the chocolate pieces and stir to melt
  2. Continue stirring until the mixture is well combined and glossy. It will look a little separated and mottled at first but if you keep stirring it will come together in a uniform mixture. Set aside to cool and thicken

Bacon (Step 2)

  1. Set your oven to medium high broil
  2. Remove the bacon pieces from the cold brew concentrate and dredge in the pecan/ sugar mixture. Press so the mixture sticks
  3. Place on a foil lined baking tray, top each piece with any additional pecan/ sugar mixture and place until the broiler grill under they start to crisp and bubble. DO NOT leave unattended as they won’t take long and you don’t want them to catch!
  4. Remove when done and leave to cool

To finish

  1. Once all components have cooled you are ready to assemble
  2. Smear the top of each brewnie with some ganache and top with a bacon piece
  3. Serve and enjoy. They go particularly well with an ice-cold Station Cold Brew!

**The “done-ness” of the brewnies can be checked by inserting a skewer, cocktail stick or toothpick into the mixture about 1” from the edge. It should come out with a little mixture/ crumbs attached.

Station Brewnies (5)


Kickstarter Overnight Oats (2)

Kickstarter Overnight Oats

We’ve all been there. You’ve hit the snooze button too many times so now you’re rushing around in a manic frenzy. One sock on whilst you jam a slice of toast in your mouth and running out the door is never a good way to start the day! These overnight oats massively cut corners and give you a filling and satisfying breakfast. Combining a hearty helping of oats and fruit with your (much needed) cup of coffee you’ll be making those meetings in no time at all!

Serves 1

Ingredients

  • ¼ cup Quick Oats
  • ½ cup Jumbo Oats
  • ½ cup unsweetened almond milk
  • ¼ cup Station Cold Brew concentrate
  • 1 tablespoon maple syrup
  • 1 teaspoon good quality vanilla extract
  • Berries, to taste
  • Nut and seed mix, to taste

Equipment

1 medium Kilner jar or Mason jar

Method

  1. Place the quick oats and jumbo oats in a Kilner jar or Mason jar and stir to mix
  2. Add in the almond milk, cold brew concentrate, maple syrup and vanilla extract. Stir well until all ingredients are well mixed
  3. Close the jar and place in the refrigerator overnight or for 7 hours minimum
  4. When ready to serve, remove from the refrigerator and stir. Add the berries, nuts and seeds to top
  5. Serve and enjoy a tasty kickstart to your morning routine!

Kickstarter Overnight Oats (3)


Pork n Beans n Joe (3)

Pork n Beans n Joe

Pork and beans is one of my all time favourite recipes. Comforting, filling and so tasty it begs to be on everyone’s “Know How” list. This recipe came from the mental image of a Wild West campfire. The cowboys surrounding it comparing stories and scars whilst filling their hungry bellies. And what  better way to wash it down? A cup of joe!

Dependent on serving portions, usually a good serving of 4

Ingredients

  • ¼ cup shallots, chopped finely
  • 3 cloves garlic, minced or chopped finely
  • 4 slices thick cut peameal bacon, or pork loin, chopped into pieces
  • 1 tin (540ml) tin white kidney beans or haricot beans
  • ½ cup tomato sauce (pasatta)
  • ¼ cup molasses
  • 1 tablespoon tomato concentrate
  • 2 tablespoons muscovado sugar
  • 1 tablespoon mustard (I use maple mustard)
  • ½ cup Station Cold Brew concentrate
  • Salt and Pepper, to season

Method

  1. Preheat your oven to 350F/180C
  2. Lightly fry the garlic and shallots in a tablespoon oil in a skillet.
  3. Add the bacon pieces and continue to fry until browned. Remove from heat and leave to cool until needed
  4. Empty the contents of the beans tin (incl water) into a bowl and add the remaining ingredients
  5. Stir well to combine
  6. Add the bacon/shallots/garlic mixture, season with salt and pepper stir well again
  7. Transfer to complete bean mixture to a baking dish (mine is 9 ½” diameter x 1.5” deep) and place in preheated oven
  8. Bake for 50-60mins, stirring occasionally
  9. The liquid will reduce and the overall mixture thicken. Remove from heat, serve and enjoy! Try topping with cheese shreds, and serving alongside crusty loaf

Pork n Beans n Joe (1)


Early Bird Cinnamon Rolls (1)

Earlybird Cinnamon Rolls

Saturday mornings mean cinnamon rolls in my house. I guess you could say it’s become somewhat of a tradition since my family and I moved here to Canada. Mornings (in general!) also mean something else to me – coffee. In the words of wise Chief Hopper (Stranger Things) “Mornings are for coffee and contemplation”. The recipe for these rolls combines my favourite things of a weekend morning- cinnamon rolls slathered in cream cheese frosting and coffee. Definitely cause for contemplation.

Makes 12

Ingredients

Roll dough

  • 3 cups all purpose flour
  • 2 ½ teaspoons quick rise yeast
  • 2 teaspoons salt
  • 1 cup 2% milk
  • ½ stick unsalted butter
  • ¼ cup Station Cold Brew concentrate
  • ¼ cup olive oil
  • 1 egg
  • 1/8 cup fine sugar

Filling

  • 2 teaspoons fresh cardamom seeds, crushed finely
  • 3 teaspoons ground cinnamon
  • 1 ½ sticks unsalted butter, cut into pieces and softened
  • 1 cup dark brown sugar

Glaze

  • 1 cup (8 oz block) cream cheese
  • ¼ stick unsalted butter
  • 2 cups icing (confectioners) sugar
  • 3 tablespoons Station Cold Brew Concentrate
  • Zest 1 orange

Equipment

12”x9”x1”deep baking pan

Method

  1. Gently heat the milk and butter over a medium heat, stirring until the butter is melted. Remove and leave to cool.
  2. When cooled, add in the cold brew concentrate and olive oil, stir to combine and set aside until needed
  3. In a bowl of a stand mixer (with dough hook attachment in place) combine the flour, yeast (to one side) and salt (to opposite side)
  4. Add the egg and start the mixer on a low setting
  5. Pour the liquid mixture into flour mixture in a steady stream
  6. When all the liquid has been added increase the setting to medium and mix for 8 minutes, until all the mixture comes together into a dough ball and the bowl sides are clean
  7. While the dough is mixing lightly oil a large bowl
  8. After 8 minutes of mixing remove the dough from tip the dough from the mixer bowl into the pre-oiled bowl, cover with oiled cling wrap. Leave to rise until doubled in size
  9. While the dough is rising, make the filling
  10. In a bowl combine the butter, brown sugar, cardamom seeds and cinnamon
  11. Beat (either by hand or electric beater) until fully combined and fluffy. Set aside until needed
  12. When dough has doubled in size, tip out onto a lightly oiled surface
  13. Punch and knead the dough, for about 5 mins, until all the air has been expelled from it (called “Knocking Back”)
  14. Stretch and shape with your hands into a long rectangular shape, approximately 16” x20”
  15. Spread the butter mixture over the dough, covering the entire surface
  16. Starting from the long edge, roll the dough into a tight log shape
  17. Trim off the uneven ends and then slice the remainder into 12 equal slices
  18. Place the roll slices into your prepared tin, cut side up, in a 3 x 4 arrangement
  19. Cover with oiled cling wrap and allow to rise until double in size again, about 45- 60 minutes
  20. Preheat your oven to 350F/180C
  21. Bake the risen roll sin your preheated oven for 25- 30 mins, until golden. (If the rolls start to brown too quickly at the edges, cover with foil and continue to bake until all are baked)
  22. Remove from the oven when baked and set aside to cool while you make the glaze
  23. In the bowl of a stand mixer combine whip the cream cheese and butter until fluffy
  24. Add in the cold brew concentrate, orange zest, 1 cup of icing sugar and whip until well combined
  25. Add in the second cup of icing sugar and whip until smooth and well combined
  26. Spread the cream cheese topping over the warm rolls to your preferred thickness
  27. Serve warm and oozing the topping!

*Breakfast Make Ahead

If you want to start your day in a tasty Station Cold Brew way, these can be made up to step 19. Place the cling wrap covered rolls in the refrigerator and let them have their second rise overnight. In the morning, remove the rolls and allow to come to room temperature for about 30 minutes before final baking. You can also make the cream cheese topping the night before, cover with cling wrap and have it ready for spreading on the baked rolls.

Early Bird Cinnamon Rolls (2)


Coffee & Walnut Cake (3)

Coffee & Walnut Bundt Cake

Here is a revamp on that classic British baked staple- the Coffee & Walnut cake. I’m sure Mary Berry would spit out her battenburg at the thought of tampering which such a classic (if she were ever to read this?) but irreverence can sometimes taste oh so delicious! Spiking the cake with blackcurrant provides a pleasing tangy contrast to the delicious sponge. The glaze and nuts are just an excuse to add more of that wonderful coffee flavour. If you like Coffee and Walnut cake, I’m sure you’ll love this.

Makes 1 large bundt cake

Ingredients

Bundt Cake

  • 3 ¼ cups cake & pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 2 sticks butter, softened and cubed
  • 1 cup light brown sugar, packed
  • 4 eggs
  • 2/3 cup sour cream
  • 1 teaspoon vanilla extract
  • ½ Station Cold Brew Concentrate
  • 1 cup walnuts
  • ¾ cup blackcurrant conserve

Syrup

  • ¼ cup Station Cold Brew Concentrate
  • 1/8 cup maple syrup

Glaze

  • 1 cup icing (confectioners) sugar
  • 3 tablespoons Station Cold Brew Concentrate

Candied Walnuts

  • 14 walnut halves, lightly toasted
  • ¼ cup dark brown sugar, packed
  • 1/8 cup Station Cold Brew Concentrate

Equipment

  • 10-Cup bundt cake tin

Coffee & Walnut Cake (7)

Method

Bundt Cake

  1. Preheat your oven to 350/180
  2. Prepare your bundt tin by coating either liberally with softened butter and flour, or cake release spray. Ensure every crevice receives ample coating
  3. In the bowl of a stand mixer, cream the butter and sugar together for approximately 10 minutes.
  4. In a separate bowl mix together the flour, baking powder and bicarbonate of soda. Sift into a different bowl. Set aside until needed
  5. In a skillet over a medium height, lightly toast the walnuts. Stir them frequently to make sure they don’t catch and burn. Remove from the heat an skillet, leave to cool for a few minutes, then roughly chop. Set aside until needed
  6. In a jug combine the sour cream, coffee concentrate and vanilla extract. Set aside until needed
  7. Fill a piping bag with the blackcurrant jam. Tie and set aside until needed
  8. After 10 minutes of creaming the butter/sugar, reduce the beater speed to slow and add the eggs one at a time, alternating with 2 tablespoons of the flour mixture
  9. Increase the beater speed to medium and continue to add the flour mixture 2-3 tablespoons at a time, mixing well in between. The mixture will get quite thick and stiff
  10. Once all the flour mixture has been added, add in the liquid coffee mixture, pouring in a steady stream. Continue to mix until well combined
  11. Remove the bowl from the mixer and fold in the cooled, chopped walnut pieces
  12. Fill the bundt tine with half the cake batter. Using a teaspoon or small spatula knife create a shallow trough in the middle of the batter, all the way around the tin
  13. Pipe the jam into the trough all the way around the tin
  14. Add the remaining cake batter ensuring that the jam ring is completely covered. Gently level the surface of the batter
  15. Bake in the preheated oven for 55 mins. You can test with a skewer but be aware that you may hit the jam ring so some jam may come out on the skewer. You just don’t want any cake batter
  16. When baked remove from oven and set aside to cool on a rack

Syrup

  1. While the baked cake is cooling prepare the syrup. In a jug add the coffee concentrate and maple syrup, and whisk well to combine
  2. After 10 mins of the cake cooling use a skewer or cocktail stick to make random holes over the surface of the cake
  3. Drizzle it over the cake 1 tablespoon at a time until it has all been added
  4. Allow the cake to cool fully

Candied Walnuts

  1. While your cake continues to cool, make the candied walnuts to top the finished cake
  2. In a saucepan add the dark brown sugar, coffee concentrate, walnuts and heat over a medium heat until the sugar has dissolved
  3. Once the sugar has dissolved, increase the heat to high and continue to heat for 5-8 minutes – stirring frequently to ensure the walnut laves are coated in the sugar mixture
  4. Remove from the heat and carefully place the mixture on a lined parchment tray. Using the forks separate each of the nuts, allow to cool and set. *Please be extremely careful here as the molten sugar mixture can burn. DO NOT attempt to separate the nuts using your fingers!

To finish the cake

  1. When the cake has fully cooled, invert and remove it from the tin
  2. In a large jug combine the icing (confectioners) sugar and coffee concentrate. Whisk until you have a smooth, viscous liquid.
  3. Drizzle the glaze over the bundt cake in a desired pattern. You can cover the cake surface completely or drizzle in strands. Using a spoon may help you here.
  4. When the glaze has been added, place the candied walnuts on the surface in a pattern to your liking
  5. Serve and enjoy!

Coffee & Walnut Cake (22)

*The cold brew coffee concentrate used in the recipes in this post was supplied free of charge by Station Cold Brew Coffee Company.

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#Recipe #ChocolateChip Day

A food lover’s calendar is choc-full (pardon the pun!) of days on which to celebrate, indulge and extol the virtues of food stuffs galore. In fact I’m pretty certain that if you research hard enough you’ll find that every single day is bequeath to some food or ingredient somewhere in the world. Not that I’m complaining! On that note, May 15th is National Chocolate Chip Day here in North American waters. And without further ado I present not one but TWO culinary efforts in homage to that humble morsel of cocoa goodness.

My “Triple Chocolate Peppermint Cookies” are chocolate, chocolate, chocolate lovers dream! Crumbly mint chocolate cookie studded with chocolate chips, enrobed in a smooth, dark chocolate case. Absolute perfection with a glass of ice-cold milk. Girl scouts eat your hearts out!

The second cookie that we have, “Choc Chip Short Oat Cookies” are a wonderful hybrid between buttery, crumbly shortbread and a classic oatmeal cookie. Easy to bake they’re also a handy one to have ready should you be looking for an afternoon activity with little hands.

Triple Chocolate Peppermint Cookies

Peppermint Cookies 1

Ingredients (makes apx 50)
Chocolate Cookies:

1 cup butter, room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon peppermint extract

1 cup cocoa powder, unsweetened

3/4 teaspoon salt

1 1/2 cups cake flour

1 cup chocolate chips, semi-sweet

Chocolate Peppermint Coating:

16oz chocolate, semi-sweet, broken into pieces

1 teaspoon peppermint extract

Method:
Making the cookies:
  • In the bowl of a stand mixer, cream the butter and powdered sugar until well combined (apx 10 mins) Add the vanilla extract, peppermint extract, salt, and cocoa powder. Mix until the cocoa powder is well combined and there are no pockets of cocoa dust
  • Add the flour and mix until you have crumbly dough
  • Gather the dough into a ball, and knead it together on a counter for about 3-5 mins It should become somewhat smoother. (Don’t worry if it’s still a little crumbly)
  • Divide the dough in 2, flatten into disks, and wrap in cling wrap. Chill in a refrigerator for 15-20 minutes
  • Preheat oven to 350°F.  Line two baking sheets with non-stick baking parchment
  • Roll dough out to a thickness of 6mm. I used a rolling-pin with guides to get a consistent thickness. A trick I found that works really well is to roll the dough out between two sheets of baking parchment. Not only are the cookies easier to lift, it also saves on counter top mess and cleaning up!
  • Cut out cookies (I use a 2 “ cutter) and place, spaced apart, on the pre-lined baking sheets
  • Bake for 10 minutes. Remove the cookies from the oven and allow them to cool on the trays for 3-5 mins. Then careful remove to wire racks and allow to cool completely
  • When your cookies have cooled completely prepare your chocolate coating

Peppermint Cookies

Making the coating:
  • In a bowl set over hot water in a pan, slowly melt the chocolate, stirring occasionally
  • Add in the peppermint extract and stir to combine. It may look like it’s caused the chocolate to separate and become grainy but fear not! Keep stirring and it’ll come right in the end.
Finishing the cookies:
  • With a fork in each hand, gently drop the cookies one at a time into the chocolate coating
  • Using the forks, flip to coat all sides. Lift the cookie out of the chocolate with one of the forks and allow any excess chocolate to drip off the cookie back into the bowl
  • Place the freshly coated cookie on a parchment lined counter, and repeat
  • Allow the cookies to cool at room temperature until ready. They’ll be ready in a couple of hours but I find it best to leave them overnight. They can be stored in an airtight tin for 3-5 days. (Use baking parchment to separate the layers and prevent sticking)

Peppermint Cookies 3

*When dipping the baked cookies you’ll get to a point where it becomes too awkward to flip and properly coat the cookies in the melted chocolate. I transfer the remaining chocolate to a piping bag and drizzle it over the remaining cookies.

Peppermint Cookies 4

Choc Chip Short Oat Cookies

Oatmeal Cookies

Ingredients (makes apx 48)

1 cup butter, softened

1 cup powdered sugar

1 1/2 cups cake flour

½ teaspoon baking soda

2 teaspoons vanilla extract

1 cup quick-cooking oats

12oz chocolate chips, semi-sweet

Method
  • Heat oven to 325°F. Line two baking sheets with baking parchment
  • In large bowl of a stand mixer, cream butter and powdered sugar until light, fluffy and well combined
  • Add in the flour, baking soda, vanilla and oats., and mix until well combined
  • Stir in chocolate chips
  • On pre-lined baking sheets, drop dough by teaspoonfuls. Space them apx 2 inches apart
  • Bake in the preheated oven for between 11 to 13 minutes
  • Remove from the oven and allow to cool on the trays for 5 mins
  • After 5 minutes carefully transfer the baked cookies to wire racks and allow to cool completely
  • Enjoy!

#Recipe Sweet ‘n’ Salty Upside Down #Cheesecake

sweet-n-salty-upsidedown-cheesecake-4

I recently ran a poll on my Twit-stream in connection with #NationalPopcornDay asking for votes for which recipe people would like to see from a selection of three. Each of the recipes used popcorn in an alternative way. Not that there’s anything wrong with just munching on a bag in front of a good movie! But you know me and how I like to mix it up a bit!

Think of this, if you will, as a “deconstructed” cheesecake. Literally flipping everything your familiar with about cheesecake on it’s head. “Salty taste in a cheesecake?”, you say, “That’s a bit unusual”. “The crumb layer is ON TOP!?!…well that’s just crazy!” Welcome to my world.

 

sweet-n-salty-upsidedown-cheesecake-1

Sweet ‘n’ Salty Upside Down Cheesecake

Cheesecake

200g Feta Cheesecake

300g Cream Cheese

130ml whipped cream

1/4 teaspoon salt

 

Caramel sauce

210g of sugar

85g butter

120ml double cream

 

Crumb topping

14g Sweet and Salty popcorn, crushed

90g digestive biscuit crumb

50g unsalted butter

2 tablespoons light brown sugar

sweet-n-salty-upsidedown-cheesecake-2

To make the cheesecake:

  • In a stand mixer bowl, beat the feta cheese until smooth.
  • Add in the cream cheese, half of the whipped cream and the salt, and mix until combined.
  • Add in the remainder of the whipped cream and mix again until fully combined.

 

To make the caramel sauce:

  • In a large saucepan, heat the sugar over a moderate heat. Continue to heat until the sugar turns a deep amber color. DO NOT STIR! If needed you can swirl the pan.
  • When the deep amber color has been reached add in the butter and stir until melted.
  • Once the butter has melted, remove the pan from the heat and stir in the cream. Take extra care here as adding the cream will cause the mixture to foam up and steam. Continue to whisk until the foaming subsides and the sauce is smooth.
  • Leave to cool fully before proceeding.

 

To make the crumb topping:

  • Over a medium heat melt the unsalted butter in a frying pan.
  • Add in the biscuit crumb and crushed popcorn. Toss to coat in the melted butter.
  • Mix in the brown sugar and stir to evenly coat.
  • Continue to stir until the crumb mixture gently browns and caramelises.
  • Remove the crumb mixture from the pan and allow to cool on a plate or bowl until needed.

 

To assemble:

  • In an oblong pie dish, spoon the cheesecake mixture and smooth.
  • Pour over the caramel sauce and spread to smooth.
  • Liberally sprinkle over the crumb mixture and lightly press down.
  • Refrigerate for at least 2 hours, preferably overnight.
  • Serve and enjoy!

sweet-n-salty-upsidedown-cheesecake-3